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    Modifying huauzontle protein by heat, ultrasonication and pH shifting: Evaluation of structural/physicochemical/digestibility properties, and effect on emulsion and foam stability

    Modifying huauzontle protein by heat, ultrasonication and pH shifting: Evaluation of structural/physicochemical/digestibility properties, and effect on emulsion and foam stability by Adriana Herrero-Galindo, Diana I. López-Monterrubio, Consuelo Lobato-Calleros, E. Jaime Vernon-Carter

    Published 2025-06-01
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